3 Ingredient Strawberry Cloud Cake (Print Version)
# Ingredients:
01 -
1/2 cup (77 g) fresh strawberries, chopped into 1/2-inch cubes
02 -
1 1/3 cups (313 g) unsweetened applesauce
03 -
4 1/2 tsp (15 g) unflavored gelatin powder
# Instructions:
01 -
Line the sides and bottom of an 8-inch or 9-inch square pan with a large sheet of parchment paper, ensuring it can be lifted out easily.
02 -
Add strawberries and applesauce to a blender. Blend on high speed until the strawberries are fully pureed and the mixture has a uniform color.
03 -
Transfer the puree to a large heatproof bowl. Sprinkle gelatin across the surface and whisk until fully incorporated. The mixture should become thicker and chunkier.
04 -
Using a double boiler on the stove, dissolve the gelatin completely. The mixture should become thinner and more liquid but remain warm, not hot. Remove from heat and allow to cool at room temperature for about 10 minutes.
05 -
Transfer the mixture to a stand mixer fitted with a whisk attachment. Beat on the highest speed for about 15 minutes until the mixture quadruples in volume and has a whipped cream-like texture with soft peaks.
06 -
Pour the mixture into the prepared pan and use a spatula to spread it evenly and smooth the surface. Refrigerate for at least 1 hour to let it set.
07 -
Keep the cake refrigerated until ready to serve. Optionally, decorate with whipped cream or other frosting. Slice with a sharp knife. Store any leftovers in the fridge.
# Notes:
01 -
This dessert is light, refreshing, and very low in calories. Prepare in advance to allow sufficient time for it to set.
02 -
Only use fresh strawberries, as frozen ones add too much moisture and prevent fluffing.
03 -
For a sweeter variation, add frosting, but do not sweeten the batter as it will prevent proper aeration.
04 -
You can also make this recipe with fresh blueberries, but the texture and color may vary.